Lobster Roll Lettuce Wraps Recipes

LOBSTER ROLL LETTUCE WRAPS WITH BRIOCHE CRUMBLES

Steps:

• First, cook the lobster. To pop the meat out of the shell, take kitchen shears and cut a slit down each tail's "spine." Then, using thumbs (one on each side) gently pull the shell apart and slide the meat away from the shell, eventually setting it on top of the empty shell. Skewer each tail with a wooden skewer (see photos above.)
• Set a large steamer pot on the stove with water. Add garlic cloves and bring water to a boil. Once water is boiling, add lobster tails to steamer basket (you may have to work in batches.) Place lid over steamer pot and cook lobster for about 10-15 minutes, or until no longer translucent and cooked through. Using tongs, remove from pot and let cool.
• Next, make the brioche crumbles. In a medium sauté pan, melt butter over medium heat. Once butter is melted, add brioche crumbles and parsley and stir to coat. Continue cooking and stirring occasionally to get a uniform golden toast on all pieces. Remove from pan and let cool.
• Once lobster is cool, pull meat off of shell and dice into small pieces. Place lobster meat in a bowl with yogurt, tarragon, garlic, salt and lemon juice. Stir to combine. For best results, place this lobster salad in the refrigerator for about 30 minutes to allow the flavors to meld.
• Once salad is cool, arrange a platter of large, sturdy lettuce leaves. Serve salad and crumbles in separate bowls so guests can make their own wraps. Have them place a scoop of lobster salad on the lettuce, top with brioche crumbles and enjoy!

LOBSTER LETTUCE WRAPS

Steps:

• In a mixing bowl, combine all the above ingredients and mix well, check for seasonings and adjust as per desired taste.
• Scoop out the mixture over lettuce leaves, wrap and enjoy!

LOBSTER ROLL LETTUCE WRAPS

Steps:

• To cook the lobster meat, melt 1/4 cup of butter with 2 Tablespoons of water.
• Place the butter-water mixture in a blender, along with 1/2 cup cold butter and puree until emulsified.
• Pour the butter mixture into the saucepan and add the lobster meat. Cook until heated through, about 5 minutes.
• In a small bowl, combine the mayonnaise, dijon mustard, mustard powder, 1 teaspoon lemon juice and 1 1/2 teaspoons and whisk well. Season with salt and pepper, to taste.
• Remove lobster from heat and season with the 1 Tablespoon lemon juice, along with salt and pepper.
• Portion out 1/2 cup of the lobster salad onto each lettuce leaf.
• Serve.

LOBSTER ROLLS

Steps:

• In a large bowl, combine the celery, mayonnaise, lemon juice and dill weed. Gently stir in lobster. Serve on rolls.

LOBSTER WRAP

Steps:

• In a medium bowl, combine lobster, tomato, avocado and Caesar dressing. Mix together, adding salt, pepper, and lemon juice. Set aside. Blanch several whole chives by dropping in boiling water for 10 seconds. Slice tortillas into 1/4's with knife. Roll each tortilla quarter into a cone shape. Secure by tying blanched chive like a string around cone. Scoop lobster mixture generously into cone, filling up to top. Adorn opening of each cone with freshly chopped lettuce.